Casseroles (and stews, for that matter) are only boring if you leave it as meat, water and veges. Blah. Throw in some herbs and spices (especcially spices), and pan cook a bit before the liquid gets added and badabing badaboom, you're onto a winner. Served with rice, couscous, pearl barley, pasta, toast (buttery toast with a tasty casserole, yum, now I'm almost wishing winter were back again!). I'll try and hunt out a good recipe I had for a cuban-inspired casserole too, 'cause that was awesome. It had a homemade salsa verde, with heaps of coriander. But, for now - hearty cajun lamb!!
2 tbsp olive oil
1 kg lamb rump steak, cut into 3 cm pieces (give or take)
1 large onion, chopped
2 cloves garlic, diced
1 red capsicum, finely chopped
3 stalks celery, finely chopped
good grinding of black pepper
1 tsp each salt, cajun, paprika and dried thyme
400 g tin tomatoes
1/2 cup chicken stock (or water)
rice, to serve
- Preheat oven to 200 degrees celcius.
- Brown lamb in large pan. Once browned add onion, garlic, capsicum and celery, cooking for further 5 minutes or so.
- Add spices, stir through, add tomatoes and stock. Bring to the boil.
- Transfer to casserole dish (with a lid). Cover and cook for about an hour and a quarter. Serve with rice.